Reports

Designed with Waste in Mind: designing waste out of the commercial kitchen environment, in association with Meiko UK
Waste remains ubiquitous in the hospitality sector. Even as we emerge from lockdown food waste is on the rise. Addressing the issue is now more urgent than ever. It’s time to turn on its head the idea that waste in…
Sustainable success in the new normal: conquering challenges in education catering in a COVID-19 world
COVID-19 has created a raft of new challenges for those involved in catering for the education sector, from disruption in the supply chain and the availability of products, to multiple sittings, an increased propensity towards pack lunches and wildly fluctuating…
Defusing The Talent Timebomb, in association with Nestlé Professional
How foodservice can attract and retain talent in association with Nestlé Professional. Even before the ravages of Covid-19, the foodservice sector was facing a talent timebomb. Widespread negative perceptions of the industry, a shortage of incoming talent and the Brexit- related…
INSIGHT: FOOTPRINT MEAT SURVEY
What is the position regarding US meat and where do they source from currently? Footprint asked 25 organisations across the sector for their input.
Getting Inside Customers’ Minds, in association with Compass
How much do customers think about health when eating out of home? What words and messaging communicate healthier choices to them? What kinds of healthier options do they want? And how can foodservice capitalise on health and wellbeing trends whilst…
Fourth and Footprint Intelligence Food needs YOU report
From chefs to menu development, marketing to kitchen porters, your guide to tackling food waste – whatever your job title. Footprint Intelligence was commissioned by Fourth to create a guide outlining how different job roles could tackle food waste. The…
The future of foodservice packaging
It gives us great pleasure to introduce The future of foodservice packaging report. The sustainability of packaging is one of the most pressing issues faced by the foodservice and hospitality sector. This is a multifaceted, fiercely complex issue that impacts…
Footprint Sustainability Trends Report 2019
Foodservice’s guide to a more sustainable future
Why care about water? in association with Meiko UK
A guide to responsible water use in foodservice
Equipped for the Future
An action plan to facilitate greater uptake of energy efficient catering equipment in foodservice